Grace Young
Craftsy Instructor

New York, NY

Grace Young began her culinary career at the age of 15 with an internship program in the Dole Test Kitchen. She has been called the "poet laureate of the wok" by the food historian Betty Fussell. Grace has devoted her career to demystifying the art of stir-frying and celebrating the traditions of wok cookery. When she lectures, she travels with her carbon-steel wok packed in her carry-on luggage, braving airport security in order that students ... Read Full Bio »

Grace Young began her culinary career at the age of 15 with an internship program in the Dole Test Kitchen. She has been called the "poet laureate of the wok" by the food historian Betty Fussell. Grace has devoted her career to demystifying the art of stir-frying and celebrating the traditions of wok cookery. When she lectures, she travels with her carbon-steel wok packed in her carry-on luggage, braving airport security in order that students can see the beauty of a well-seasoned wok. Her cookbook Stir-Frying to the Sky’s Edge won the James Beard Foundation’s award for best international cookbook. Grace is a three-time IACP award-winning author, including the Jane Grigson Award for distinguished scholarship, the eGullet Society Culinary Scholarship and is recipient of the World Food Media Award. She is the author of “The Breath of a Wok” and “The Wisdom of the Chinese Kitchen.”
For seventeen years Grace was the test kitchen director for more than 40 cookbooks published by Time-Life Books. She is a contributing editor for Saveur magazine, and her work has appeared in The Washington Post, Cooking Light, Bon Appétit, Food & Wine, Eating Well, Fine Cooking, Fitness, and Gourmet. Grace writes the monthly “Stir-Fry Guru” column for WeightWatchers.com which includes videos. She also oversees Wok Wednesdays, an online cooking group that is stir-frying their way through “Stir-Frying to the Sky’s Edge.”

Grace's Craftsy Classes

Sizzle your way to stir-fry success with expert guidance from James Beard award-winner Grace Young. Discover essential, affordable stir-fry equipment and learn to season your wok for a natural non-stick surface. Uncover preheating and prep techniques that will increase your efficiency and organization in the kitchen and get started with a delicious vegetable stir-fry that showcases fresh ingredients at their finest. Master fried rice as Grace reveals the secrets behind this flavorful favorite and stir-fry kung pao chicken with a decadent, easy-to-make marinade. Plus, find out how to achieve the perfect sear on flank steak as you make a delectable beef and vegetable stir-fry. Harness high heat and time-honored techniques and make mealtime healthier and more satisfying than ever!

$44.99

What's New

January is nearly over and I keep forgetting to post that my new column "Market Watch" for Weight Watchers magazine just launched with the Jan/Feb issue. It's not about stir-frying but it is about keeping your radar up for the freshest and best produce to cook and enjoy! It's out on newsstands now! Check it out!

For those of you who don't know, Wok Wednesdays is my online stir-fry cooking group that's stir-frying their way through my cookbook "Stir-Frying to the Sky's Edge." Right now we're having a fantastic giveaway to start the Chinese Lunar New Year celebration! Chosen Foods is offering a section of their incredible cooking oils including avocado oil, a high-smoking point oil that's perfect for stir-frying! Check it out and join the fun!
https://wokwednesdays.wordpress.com/2015/02/02/giveaway-chosen-foods-products/

Feb 14, 2015
- Mar 05, 2015
Due to Chinese New Years I will have limited access to Craftsy and will not be answering questions everyday. Thanks in advance for your understanding. Happy Year of the Ram!

May 13, 2014
If you were wondering whether you should buy an electric wok or a traditional wok check out Bill Daley's piece in today's Chicago Tribune, "The Daley Question:" Which Wok Stovetop or Electric? http://tinyurl.com/mvsh39k

Apr 29, 2014
Before the month ends try and grab a copy of SAVEUR magazine's special seafood issue on newsstands. I'm delighted my recipe from my memoir cookbook, "The Wisdom of the Chinese Kitchen" was chosen to represent the classic Cantonese-style steamed sea bass. It's a fabulous issue with wonderful pieces from Sofia Perez, Jane and Michael Stern, Mary Sue Milliken, Rick Moonen and more... And I want you to see, the versatility of the wok goes way beyond stir-frying. You can steam, poach, boil, deep-fry, pan-fry, braise, and smoke with the wok. One tiny note, the recipe was adapted by the Saveur Test Kitchen and calls for 1/4 cup of canola oil. My parent's recipe as it appears in Wisdom calls for 2 tablespoons of vegetable (or peanut) oil and I prefer the lesser amount.